Rice Dish From Spain Via Hollywood

Times Staff Writer

DEAR SOS: I would love to surprise my husband with the rice we were served at La Masia in Hollywood. Can you persuade the chef to part with the recipe?


DEAR READER: Josie Prado, owner of La Masia, a fine Los Angeles Spanish restaurant, graciously complied, as always. Sofrito, a unique flavoring base added to the plain rice , is made by sauteing onions, garlic, peas and chopped carrots. The rice is called Arroz Amarillo (yellow rice) due to the coloring added by paprika or actual food coloring. Saffron can be sauteed with the vegetables for yellow color, as well.

LA MASIA RICE (Arroz Amarillo)

6 cups water

2 cups long grain rice

2 tablespoons oil

2 teaspoons salt

Dash paprika or drop yellow food coloring

1/4 cup unsalted butter

2 tablespoons chopped onions

1 1/2 teaspoons chopped garlic

1/4 cup chopped carrots

1/4 cup frozen peas

Bring water to boil. Add rice, oil, salt and paprika. Stir and bring again to boil. Cook until rice is tender, then drain in colander, shaking off excess moisture.

Heat butter in separate skillet. Saute onion and garlic over low heat until soft. Add carrots and peas, and stir until tender.

Mix sofrito (vegetable mixture) into drained rice. Makes 8 servings.

DEAR SOS: I am looking for a recipe for Fruit Pizza made with a cookie crust base.


DEAR KAY: Certainly. The fruit on this pizza can be varied according to the season. It makes a spectacular centerpiece for any dessert table and can be served with one or more toppings, including whipped cream, Devonshire cream, sweetened sour cream, yogurt, nuts, raisins or whatever you like.


1 (18-ounce) package refrigerated sugar cookie dough

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

2 peaches, peeled and sliced

1/2 cup blueberries

1/2 cup strawberry halves

1/2 cup seedless green grape halves

1/2 cup orange marmalade

2 tablespoons water

Slice cookie dough into 1/8-inch slices. Arrange slices, overlapping slightly, on 14-inch pizza pan. Bake at 375 degrees 12 minutes or until crust is light golden brown. Cool on wire rack.

Meanwhile, beat cream cheese with sugar and vanilla. Spread over cooled crust. Arrange peaches, blueberries, strawberries and grapes over cooled crust. Mix marmalade with water in small saucepan. Heat until marmalade liquefies. Brush over fruit. Makes 6 servings.

DEAR SOS: Some time ago you printed a recipe for pork or chicken chow mein and now I have lost it. I would appreciate it if we could have a copy. We really enjoyed it.


DEAR DOROTHY: You can turn this beef chow mein from the Wan-Q Restaurant in Los Angeles into a chow mein with pork, chicken or shrimp.


2 tablespoons peanut oil

1 clove garlic, minced

6 ounces thinly sliced beef tenderloin or chicken breast

1 1/2 cups sliced celery

1/2 cup thinly sliced water chestnuts

1/2 cup Chinese pea pods, thinly sliced lengthwise

1/2 cup shredded carrots

1 cup shredded bamboo shoots

1 teaspoon salt

2 tablespoons soy sauce

1 teaspoon Sherry

1 cup chicken broth

1 tablespoon cornstarch

1/2 cup water

Hot cooked rice

Heat oil in skillet or wok. Add garlic and meat and quickly brown meat. Remove meat and set aside.

Add celery, water chestnuts, peas, carrots, bamboo shoots, salt and soy sauce. Cook, stirring until vegetables are tender-crisp. Add Sherry and broth. Cover and bring to boil.

Mix cornstarch with water, then add to wok. Cook until slightly thickened. Serve with rice. Makes 4 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Include restaurant address when requesting recipes from restaurants. Send letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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